Braised Beef Shanks Recipe

Name: Braised Beef Shanks Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Extra virgin olive oil; 4 x Beef shanks - (abt 6 ounce ea) Salt to taste Freshly-grnd black pepper to taste; 1 c. Flour see * Note; 2 c. Medium-diced onions; 1 c. Medium-diced celery; 1 c. Medium-diced carrots; 2 Tbsp. Minced garlic; 3 x Bay leaves; 2 Tbsp. Minced fresh thyme; 1 c. Red wine; 2 quart Veal or possibly dark stock; 1/4 c. Parsley; 4 lrg Parsnips top skin removed, and peeled into thin strips; 4 x servings Buttermilk Cornbread Dressing see * Note

Servings: persons

1 c. Extra virgin olive oil
4 x Beef shanks - (abt 6 ounce ea) Salt to taste Freshly-grnd black pepper to taste
1 c. Flour see * Note
2 c. Medium-diced onions
1 c. Medium-diced celery
1 c. Medium-diced carrots
2 Tbsp. Minced garlic
3 x Bay leaves
2 Tbsp. Minced fresh thyme
1 c. Red wine
2 quart Veal or possibly dark stock
1/4 c. Parsley
4 lrg Parsnips top skin removed, and peeled into thin strips
4 x servings Buttermilk Cornbread Dressing see * Note

1
Preheat the fryer.
2
In a large stock pot or possibly braising pot, add in the extra virgin olive oil.
3
Season the shanks with salt and pepper.
4
Season the flour with Emeril's Essence.
5
Dredge the shanks in the seasoned flour, coating each side completely.
6
When the oil is warm, sear the shanks for 2 to 3 min on each side, or possibly till very brown on all sides.
7
Remove the shanks and set aside.
8
Add in the onions to the pan and saute/fry for 2 min.
9
Season with salt and pepper.
10
Add in the celery and carrots and continue to saute/fry for 1 minute.
11
Season with salt and pepper.
12
Stir in the garlic, bay leaves, and thyme.
13
Cook for 1 minute.
14
Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles.
15
Add in the stock.
16
Bring the liquid up to a boil and reduce to a simmer.
17
Add in the shanks and continue to cook for about 2 hrs, basting the shanks often, or possibly till the sauce is stew-like and the meat starts to fall off the bone.
18
Season with salt and pepper if needed.
19
Place the parsnips in the fryer and fry till golden brown about 1 to 2 min, stirring constantly to prevent the parsnips from sticking together.
20
Remove the parsnips from the oil and drain on a paper-lined plate.
21
Season the parsnips with salt and pepper.
22
To serve, mound the Buttermilk Cornbread Dressing in the center of the plate.
23
Lay the shanks on top of the pudding and spoon some of the gravy over the top.
24
Sprinkle with parsley and garnish with the fried parsnips.
25
This recipe yields 4 servings.

1606

kcal

Calories

142

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 c. Extra virgin olive oil, 4 x Beef shanks - (abt 6 ounce ea) Salt to taste Freshly-grnd black pepper to taste, 1 c. Flour see * Note, 2 c. Medium-diced onions, and more.

Yes, Braised Beef Shanks Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!